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1. Trim away any excess fat from the lamb and cut 2 or 3 deep slashes right through the meat to the bone, using a very sharp knife. Place a sprig each of rosemary and thyme in each cut. Make small slits in the meat, using just the point of a knife, and place a thin slice of garlic in each one. Brush the lamb lightly with olive oil and sprinkle with salt and pepper.2. Place the lamb on an oiled grid about 12 cm (5 inches) away from the hot coals on a preheated barbecue, moving it nearer or further depending on the heat. (You will need a deep charcoal fire initially but if the coals begin to get too hot, spread them out thinly.) Grill the lamb over medium-hot coals, turning every 10 minutes and brushing frequently with oil.3. Test the joint after 40 minutes by pressing the thickest part of the meat. It should feel quite firm when cooked, and the juices should run clear or slightly pink, but not bloody, when the meat is pierced with a skewer. Remove the lamb from the heat and leave it to rest for 10-15 minutes before carving carved into slices. Char-grilled courgettes and aubergines go well with this dish.